Perfect for your next Halloween party!
INGREDIENTS
EVOO BROWNIES
- ½ cup all-purpose flour
- ¾ cup cocoa powder
- ½ tsp. sea salt
- 2 large eggs
- 1 ¼ cup granulated sugar
- ½ cup Botticelli Baking Extra Virgin Olive Oil
- 2 tsp. vanilla extract
- ½ cup semi-sweet chocolate chips
SPIDER WEB TOPPING
- 1 cup white chocolate chips
- 1 tbsp. Botticelli Baking Extra Virgin Olive Oil
PREPARATION
Preheat the oven to 325F. Grease and line a square 8x8 in. baking pan with parchment and set aside.
Sift the flour, cocoa and salt into a medium bowl. In a separate large bowl, beat the eggs and sugar together using an electric mixer, on medium/high speed, until pale and thick. Decrease mixer speed and slowly add the oil in a thin stream. Add the vanilla extract.
Stir the flour mixture into the egg mixture until just incorporated, scraping down the bowl as needed. Pour the batter into the prepared pan and bake until the internal temperature is 185F, about 20 minutes. Another way to test for doneness is to insert a toothpick into the center of a brownie and then roll the goop between your fingers, if it comes together in a small ball, it’s done. Let the brownies cool completely before cutting.
Melt the white chocolate chips and oil together over a double boiler or in the microwave in 30 second increments. Do not overheat! Pour the melted chocolate into a piping bag and snip off the tip. Pipe a spiral circle on each brownie, then drag a toothpick from the center out 6-8 times to create a spider web effect.
TIP
A high-quality white chocolate couverture can be substituted for the white chocolate chips and oil.